Ingredients:
2 large eggs
1 Tbsp (15 mL) canola oil
2 Tbsp (30 mL) diced onion
1 tsp (5 mL) finely diced garlic (1 clove, minced)
1 small tomato, diced
½ tsp (2 mL) soft margarine
¼ tsp (1 mL) salt
¼ tsp (0.5 mL) black pepper
2 tsp (10 mL) milk, 2% m.f.
Fresh chopped parsley, garnish
Sada roti, for serving***
Instructions:
Heat oil in a fry pan over low heat. Once hot, add onions and cook until fragrant, about 1 minute. Next, add in garlic and tomatoes to the pan and stir to combine. Continue to cook for 2 minutes.
In a small bowl, beat eggs. Season with salt and black pepper.
Turn the stove up to medium heat and add seasoned eggs to the fry pan and stir continuously to combine ingredients, about 2 minutes.
When eggs begin to firm, stir in milk and continue to cook until eggs are crumbly and no longer soft and little to no moisture is left.
Remove from heat and serve with fresh chopped parsley and sada roti.
This recipe can easily be doubled.
Prep Time: 5 minutes
Cook Time: 7-10 minutes
Total Time: 12-15 minutes
Makes 1 serving
Recipe by Symone & Chantel (@double.dose.of.vitamin.c)
Nutrients per serving:
Calories: 386
Protein: 17 g
Total Fat: 26 g
Fibre: 2 g
Sodium: 740 mg